Basil Chicken Curry Zucchini Noodle Bowls.

Yep, this whole Basil Chicken Curry Zucchini Noodle Bowl recipe is kind of the picture perfect meal for these summer months. It’s fast and easy, light and healthy and LOADED with great produce that you can find at the market, or even in your garden if you happen to have a green thumb… and it’s warm enough to grow stuff where you live 🙁 .

I envy you guys with gardens, that would be amazing. My dad tried planting me a simple herb garden last summer, and well, it had a very hard time surviving the cold nights, even when we covered it. If we are to make an attempt at growing a garden again, my dad has decided he just needs to build a green house. Otherwise things will just freeze overnight, then everything dies and then well, that’s just so sad. So probably no veggie garden for me this year. We all just have too much going on this summer, but maybe next summer? We will see, life is crazy and throwing me curve balls left and right, but I’m kind of digging it. Crazy and exciting and nerve-racking, but I am doing my best to roll with it…which is super hard for my type A personality.

OK, but anyway, let’s stay on topic today. We had a long chat yesterday about all things cat, so maybe today we should talk a little more about food!

This curry noodle bowl is my ideal meal. It’s really nothing like a traditional curry, but I love the flavors, and it has curry-like elements, so I’m going with it.

The base of this curry is coconut milk and Thai curry paste…some of my favorite ingredients. Both pack in the flavor and make the dish super easy to throw together in hurry. I used chicken for my protein, but for my vegetarian and vegan readers, I think that sautéing cooked chickpeas or lentils would be pretty dang awesome too. I mean, I can’t lie, I personally might like that better than chicken… However, my meat loving family would not!

Alright, from there you add all your veggies. I used bell peppers, broccoli and corn, but you can honestly use whatever veggies you love/have on hand. I think that broccoli, carrots, mushrooms, asparagus, cabbage, potatoes, etc. would all be awesome. Get creative, be simple, whatever works here!

Once you have your curry all together, then comes the zoodles!! Or well, zucchini noodles as I call them. I don’t know, zoodles just feels kind of weird to me (like noodles from the zoo). Anyway, so here’s the deal, you guys know how I normally feel about zucchini noodles. Like if I’m going to eat them than you know that at least half the noodles need to be REAL pasta, like the ones full of CARBS. BUT… for this recipe I actually used ALL zucchini noodles.

I know, I know, what?!?!

You see, I did this on purpose, and with very good reason. A curry without a carb like rice or noodles means that you have extra sauce for dipping all the fresh homemade naan into. YESSSS.

You see know? If you use zucchini noodles, you get to double up on the naan, and that I am SO ok with.

And honestly, the zucchini noodles really were delicious here. Maybe the pasta just isn’t all tha necessary when adding a little protein like chicken, chickpeas or lentils.

And guys, that’s that it for today. Simple and to the point I guess…that’s Thursday for ya! 🙂

Instructions

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and cook the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.

Add another tablespoon olive oil to the skillet. Add the red peppers and corn, cook 3-4 minutes and then toss in the ginger and garlic. Continue cooking the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together. To the skillet add the curry powder and curry paste and give everything another good toss. Cook 1 minute and then add the coconut milk and soy sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil + cilantro. Add the zucchini and toss to combine and heat through.

In a small bowl toss together the peaches and jalapeño.

Divide the curry among bowls. Add a spoonful of the peaches + jalapeno, and a sprinkle of goat cheese. Eat with Naan!

Recipe Notes

*To make this vegan swap 2 1/2 -3 cups cooked chickpeas for the chicken and omit the goat cheese

Bring on the extra saucy curry with a double (…triple?) serving of naan. OkOK.

England is hotter than the Caribeean now and I would love, love, love to have a nice garden! There is a bush of rosemary growing outside the front door of my apartment so I feel lucky to have that!!! I love this recipe…I wonder If i could use rice noodles instead?!?!?!?!

Wish I was there to taste this! Looks amazing! Tieghan, believe me, living in a hot country doesn’t necessary mean getting nice fresh produce (from your garden). And I’ve tried! Ok, I can try only pot growing but even the herbs don’t survive the heat! 🙁 The only herb I can grow is basil! And I thought it would be soo easy… Even a few hours of an intense sun shine seems to be too much for many of the vegetables I’ve planted. 🙁 But maybe I am just a bad gardener…:)

Growing your own vegetables can be very difficult because of stubborn weather and hungry little critters! I’ve had a whole family of bugs eat my entire tomato plant! So sad. But oh my goodness, this looks wonderful! I love how fresh all of the ingredients are, especially the vegetables in the curry and the zoodles themselves! I HAVE TO tr this!

So sad your herbs died! I can’t imagine living somewhere where I could not garden – it is really important for my mental health among other things 🙂 Maybe you could try some hardy perennial herbs such as lovage, chives, mint, lemon balm? These might work even in a really cold climate. We’ll probably harvest our first zucchini this week (not trying to make you jealous!) so I will try your recipe!

I am preparing this soup today and will be using my spiralizer for the first time! Love all the components of this soup….but the goat cheese aspect…well…I don’t get that addition? I will use a dollop of yogurt instead. Look forward to the journey and the destination. Thank you.

I made this last night for dinner (substituting the chicken for chickpeas) and it was fantastic! It came together really quickly and my husband loved it. I roasted the jalapeno before adding it to the peach and then added cilantro to that instead of the curry. I would of never thought to put goat cheese, with curry, with jalapeno/peach but omg I will from now on. Great recipe!

We just picked up our first CSA box of the summer the other day so I was able to use veggies from it to make this for dinner last night! We got a pretty head of cauliflower in our box, so I roasted that up with some chickpeas to replace the chicken. We also got a big bag of peas, so I shelled those to use in place of the corn. It was super yummy! The peaches on top added such a nice hit of sweet juicy flavor too.

This was so delicious! I’m definitely adding it to my favourite meals list. I added green beans, mushrooms, peppers, and roasted cauliflower and zucchini (baked with coconut oil). Served on brown rice. Thank you!

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Hi! Planning to make this tomorrow, but will probably have leftovers.. would it be best to keep the zoodles separate to keep them from getting soggy in the curry? (Never made zoodles before, and excited to test drive my new kitchenaid zoodler attachment!)

Meet Tieghan Gerard.

I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. I try to live simply, eat seasonally, and cook with whole foods. My hope is to inspire a love for amazing food, as well as the courage to try something new!